Cut the cornbread into 1-inch cubes. You should have about 12 cups.
Place the cubes in a large bowl with
2 tablespoons of the olive oil, 2 tablespoons of the thyme, and salt
and pepper; toss well. Spread the
cubes out on two baking sheets. Bake until slightly toasted, 15 minutes.
Let cool at room temperature,
30 minutes. Return the cubes to the bowl.

Meanwhile, cook the sausage in a non-stick skillet over medium-high
heat, breaking the meat up with a
spatula, until cooked through and lightly browned, 15 or 20 minutes.
(Pour off the fat if too much of itaccumulates
during cooking.) Using a slotted spoon, add the meat to the bowl with
the cornbread
(breaking the meat up more if necessary).

Heat the remaining
2 tablespoons olive oil and the butter in a heavy saucepan. Cook the
onions and
celery over medium-low heat, stirring, until wilted, 10 minutes. Then
stir in the cherries and prunes, and
cook another 5 minutes. Fold the mixture into the cornbread.

Using a rubber spatula, toss the remaining 2 tablespoons thyme, the
sage and parsley with the cornbread.
Slowly drizzle in the broth, 1/2 cup at a time, until the stuffing is
moist to your liking. Adjust the seasonings to
taste. Cool completely to room temperature before stuffing the turkey.

Note: Cook the stuffing in the turkey; any extra can be cooked
in an ovenproof dish, covered, at 350°F for
20 to 25 minutes. Country Cornbread